Halibut tastes very mild and sweet. It is a lean and flaky fish when cooked correctly. Fresh halibut tastes the best and is available primarily between mid-May and mid-September each year. Frozen halibut is available year round.
Halibut is versatile and can be grilled, fried, poached, steamed, baked, sauteed or used in sushi. Because the meat is very lean, it can easily become too dry when cooking. Care must be taken in preparing halibut, especially when using frozen halibut steaks. Halibut live in deep ocean waters, and the females can reach up to 600 pounds and grow to be 8 feet long.Learn More
Black caviar which is the most expensive has a slightly salty and somewhat fishy taste. Some people compare the fishy taste to salmon. All caviar is salted and processed to some degree.Full Answer >
Flounder has a mild flavor and a delicate texture. Yellowtail flounder has a mild sweet taste and a firm texture. Flounder is capable of being cooked by baking, broiling, frying or sautéing it, while raw flounder ranges in color from tan to pink to snow white when cooked.Full Answer >
The black and gag groupers have a mild flavor with a high oil and moisture content that tastes similar to a blend of bass and halibut. Red grouper has a milder flavor and a firmer texture.Full Answer >
The common carp is a bottom feeder that has a muddy taste, although the freshwater Asian carp feeds on plankton and algae in the upper water of rivers and tastes like cod or tilapia. Confusion among taste stems from lumping all carp into the same classification.Full Answer >